Homemade Slow Cooker Maple Apple Butter

Name: Homemade Slow Cooker Maple Apple Butter
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Ingredients: 4 pounds Honeycrisp apples, cored and diced; 1 1/4 cups apple cider; 1/2 cup real maple syrup; 1 teaspoon vanilla extract; 2 teaspoons cinnamon or 1-2 cinnamon sticks; 1/2 teaspoon freshly grated nutmeg; 1 pinch ground cloves ((about 1/4 teaspoon)); 1 pinch sea salt or kosher salt

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Prep Time: 15 minutes

Cook Time: 420 minutes

Total: 435 minutes

Servings: 6

Cost: $9.30 /serving

Author : halfbakedharvest

homemade butter slow cooker recipe

Ingredients

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4 pounds Honeycrisp apples, cored and diced1 1/4 cups apple cider1/2 cup real maple syrup1 teaspoon vanilla extract2 teaspoons cinnamon or 1-2 cinnamon sticks1/2 teaspoon freshly grated nutmeg1 pinch ground cloves ((about 1/4 teaspoon))1 pinch sea salt or kosher salt

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Instructions

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Step 1

In the bowl of your slow cooker, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on low for 8-10 hours or on high for 4-5 hours, stirring halfway through cooking.Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the crockpot and cook, uncovered on high for 1-2 hours or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

Step 2

In the bowl of your instant pot, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on high pressure for 20 minutes. Release the steam.Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the instant pot and cook, uncovered on sauté for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

Step 3

Combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt and 1 cup water in a large, heavy bottomed pot over high heat. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes, adding water if needed to keep the apples in liquid. Remove from heat and let cool slightly.Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the pot and cook, uncovered over medium heat for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.